Development of isolation and identification of Lactobacillus

Lactobacillus species have been used in the food processing industry widely. The current state of evidence suggests that probiotic effects and safety of Lactobacillus are strain specific. The identity based on both species and strain is important to link a strain to a specific health effect as well as to ensure the safety of food containing this microorganism. Phenotypic and genetic tests are used at present. Technologies in isolation and identification of Lactobacillus on genus, species and strain basis are reviewed.